Fruit Puffs Recipe

Make dough as for dumplings or fruit roll, only stiff enough to drop

from spoon. To one pint sifted flour add one heaping teaspoonful baking

powder, one-fourth teaspoonful salt, lump of lard or butter size of

small egg, milk to make dough of consistency to drop it from a

tablespoon. Drop a little dough on top of fruit, having cup about

two-thirds full. Place cups in steamer and steam about three-fourths of

an hour. Serve with any sauce or dip preferred.

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